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The Best (Rosemary Parmesan) Popcorn You'll Ever Have

What's cozier than curling up on the sofa to watch a movie with a big bowl of popcorn? And buttered popcorn is great, but other toppings take it to a new level. Here, Siri from Siriously Delicious shares her delicious recipe...The Best Rosemary Parmesan Popcorn You'll Ever Have
By Siri Pinter of Siriously Delicious

I discovered this popcorn on a wintery day in New York City a few years ago. We had ducked into a bar for some beers and the bartender placed a bowl of popcorn in front of us. To the eye it looked like an average snack but after one bite, we were desperate to know what made it the best popcorn we had ever put in our mouths. A few fresh ingredients had done the trick: rosemary-infused olive oil and grated Parmesan.

Can you imagine: the best popcorn you've ever had and no butter?! The rosemary—earthy and aromatic—pairs beautifully with the nutty, salty Parmesan and, of course, there's nothing more addictive than a batch of freshly popped popcorn. I was destined to go home to create my own and very pleasantly surprised at how easy it was to pull off.

The longer you infuse the oil with the rosemary, the better (and the leftover oil is perfect for pasta or chicken or drizzled over salad). But even if you throw this together at the last minute, your friends will be begging you for the recipe. Instead of sharing, gift them a bag and keep the recipe a deep, dark, delicious secret.

To make the oil, combine olive oil and rosemary sprigs in an airtight container or jar and refrigerate overnight (or up to 3 weeks).

To make the popcorn, heat oil and 1 kernel of popcorn over medium-high heat in a large pot. I like to add some of the rosemary leaves from the oil as well. Once the kernel pops, add the rest of the kernels and cover. Listen closely; once popping subsides, remove from heat. Add Parmesan and salt, and shake up the pot to stir. Taste, and add more cheese and salt as needed. What else do you guys put on popcorn? Thanks, Siri!

Speaking of popcorn, my friend recently with us this great recipe to make perfect stovetop popcorn without burning! http://www.simplyrecipes.com/recipes/perfect_popcorn/

There's a bit of counting involved so my toddler and I have been having fun with that and he just loves it as a mid-morning snack. (I know popcorn can be a toddler snack no-no, but we've never had any problems, knock on wood!)

We love nutritional yeast on ours, too, but find that most of it falls through the kernels to the bottom of the bowl. Do you have any secrets for making it stick? Also, we make this stuff called Savory Sauce out of equal parts nutritional yeast, Bragg's Amino Acids and Flax Seed oil. It's insanely delish. Add a drizzle to a bowl of beans and rice and it takes it to a whole new level! :)

By bar...did she mean Jean Georges? lol. Our friend bartended there years ago and yes- the popcorn is TO DIE FOR. We've tried to replicate it at home, but I can never get my popcorn to pop nicely on the stove. Will have to wait for a bigger kitchen and a real popcorn maker to do it properly I suppose.

I used to put nooch on my popcorn all the time, and I had the same problem! I found two things that helped: 1) popping in plenty of oil (which will make the popped kernels moister and give the nutritional yeast something to stick to), and 2) grinding the yeast flakes in the food processor first (smaller particles will cling to the popcorn more easily). Hope that helps :)

First of all, I adore nutritional yeast - I put it on popcorn, baked potatoes, mix it into soups, salads - but I've never heard it called "nooch." Love it. Anyhow I get mine to stick with a little butter. Apparently you girls are too healthy for me! Other options are a little bit of olive oil or some tamari. Seriously, tamari and nutritional yeast on popcorn is the best.

Mmm, popcorn flavors are so much fun! One I particularly enjoy, which you should try, is lime and garlic salt. I have been thinking about posting about it on my blog actually. It is quite simple, just squirt some fresh lime and sprinkle some garlic salt and there you have it. What I really enjoy about it is the pop of lime on some pieces, since it soaks in. Love it!

Oh this is perfect timing. I was just thinking about a nice snack to serve during the cocktail hour of my wedding reception. How far in advance can I make this? Will it be gross if I make it the day before??